Workshop Inspection Checklist for food and beverage services NCII

I. General Safety and Hygiene

Ensure all staff are wearing appropriate personal protective equipment (PPE)

Check that handwashing stations are available and stocked with soap and paper towels

Verify that food safety training certificates are displayed and up to date

Inspect the cleanliness of work surfaces and equipment

II. Equipment and Utensils

Confirm that all kitchen equipment is in good working condition

Ensure utensils are clean, sanitized, and properly stored

Check that thermometers are calibrated and functioning correctly

Inspect that food storage containers are labeled and sealed

III. Food Storage and Handling

Verify that food items are stored at the correct temperatures

Check that raw and cooked foods are stored separately

Ensure that food items are within their expiration dates

Inspect that dry storage areas are clean and organized

Here are some additional steps that could be included in the III. Food Storage and Handling section of the New Workshop Inspection Checklist for food and beverage services NCII

Confirm that food items are labeled with the date of storage

Ensure that food containers are made of safe, food-grade materials

Check that ice used for food storage is made from potable water

Inspect that food storage areas are free from pests and signs of contamination

Verify that food items are rotated using the FIFO (First In, First Out) method

Ensure that all food items are stored off the floor and away from walls

Check that refrigerated units are equipped with functioning thermometers

Inspect that proper handling techniques are followed when retrieving food items from storage

Confirm that all food items are covered or sealed to prevent contamination

Ensure that allergenic foods are properly labeled and stored separately

Verify that frozen foods are stored at the appropriate temperature and are not thawed and refrozen

Check that storage shelves are made of non-porous materials and are easy to clean

IV. Waste Management

Confirm that waste disposal bins are available and properly labeled

Ensure that waste is removed regularly and that bins are clean

Check for proper segregation of recyclable and non-recyclable waste

V. Facility Maintenance

Inspect the overall cleanliness of the facility, including floors and walls

Verify that ventilation systems are functioning properly

Check for any signs of pests or infestations

Ensure that fire safety equipment is accessible and up to date

VI. Customer Service Areas

Inspect dining areas for cleanliness and organization

Ensure that menus are current and accurately reflect offerings

Check that tables and chairs are in good condition and properly arranged

Verify that customer service staff are trained and knowledgeable about menu items

VII. Documentation and Compliance

Confirm that all necessary permits and licenses are displayed

Ensure that inspection logs are maintained and up to date

Check that incident reports are documented and reviewed regularly

Verify compliance with local health regulations and standards